Chicken + bacon + cheddar jalapeño popper cups. Whew …that’s quite the mouthful. I’m not talking about the name of this amazing appetizer. I’m talking about the explosion of flavor contained in one of these little gems.
I love that these can be thrown together in a hurry. Expecting some friends this evening? Get these started early so that you can pop them in the oven while you visit.
Don’t you just love making homemade treats when there’s a great shortcut thrown into the mix?
Like the premade refrigerated wonton wrappers we’ll use here. I always find it helpful to let the package of wrappers hang out at room temperature for thirty minutes or so, before getting started. They’re far more pliable if they’re not so cold.
Also, depending on the brand of wrappers you’ll be using, you may need to tweak the timing when prebaking them. Some wrappers are quite a bit thicker than others. The goal is to achieve a light golden, crispy edge on the empty cups.
As you can see, you’ll need a mini-muffin baking pan for this one.
- Preheat oven to 350ºF.
- Fit one wonton wrapper into each of 24 mini muffin cups coated with cooking spray.
- Press the wrappers into the sides of the cups.
- Bake at 350º for 7 minutes or until lightly browned.
- Keep the baked wontons in the muffin cups and set aside.
The filling is all mixed together in one big bowl. Gotta love that.
One word of caution …be careful with those jalapeño peppers.
Some folks recommend wearing gloves when prepping them. I don’t find that necessary as long as I wash my hands thoroughly when finished. Either way, keep your hands away from your eyes during the process!
But really …the jalapeño pepper is considered to be mild to moderate on the heat scale. Most of the heat is contained within the seeds and light-colored inner ribs.
- If you prefer to lower the heat of the chiles, cut the peppers in half, scrape out and discard the seeds and inner ribs.
- If you want more heat, add some of those seeds with the chopped jalapeño to your mixture.
- In a medium bowl, combine 1 cup of the cheddar cheese with the remaining ingredients.
- Mix well.
If you want to start working on these ahead of time, perhaps the night before …that’ll work.
- Store the mixed filling in the refrigerator.
- Keep the baked empty cups in the muffin tins, lightly covered, at room temperature.
- Then fill and bake just before serving.
- Spoon about 1 1/2 tablespoons of the cheese mixture into each baked wonton cup.
- Top them off with the remaining 1/4 cup shredded cheddar & reserved bacon crumbles.
- Bake at 350ºF for 7 to 8 minutes or until cheese is melted.
- Remove from muffin tin.
- Serve immediately
These really are best enjoyed right from the oven.
Have your serving dish ready and don’t bake these guys until your guests have arrived and everyone is settled.
Your Chicken, Bacon & Cheddar Jalapeño Popper Cups are ready to be enjoyed.
You’re ready to wow your friends and family. Sit back and enjoy the rave reviews.
chicken & bacon & cheddar jalapeño popper cups
Inspired by Lemon Tree Dwelling
Loaded with flavor, texture & creaminess - all wrapped up in a crispy mini wonton cup.
Ingredients
- 24 refrigerated wonton wrappers
- cooking spray
- 1 1/4 cups shredded sharp cheddar cheese, divided
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup shredded cooked chicken breast
- 12 ounces bacon, cooked & crumbled (reserve 2 tablespoons for topping cups)
- 3 to 4 jalapeño peppers, seeded and minced (for more heat, do not remove all seeds)
- 1/2 cup finely chopped scallions
Instructions
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Preheat oven to 350ºF.
-
Fit one wonton wrapper into each of 24 mini muffin cups coated with cooking spray, pressing the wrappers into sides of cups. Bake at 350º for 7 minutes or until lightly browned. Keep wontons in muffin cups and set aside.
-
In a medium bowl, combine 1 cup of the cheddar cheese with the remaining ingredients. Mix well.
-
Spoon about 1 1/2 tablespoons of the cheese mixture into each baked wonton cup. Top them off with the remaining 1/4 cup shredded cheddar & reserved bacon crumbles.
-
Bake at 350ºF for 7 to 8 minutes or until cheese is melted. Remove from muffin tin. Serve immediately.
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